Green Chile and Cheddar Cornbread Cobbler
Organic Valley
I fell in love with this dish, a recipe from organic farmer Tricia Bross of Luna Circle Farm in southern Wisconsin, when I tested it for publication in “From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce,” published by the Madison Area Community Supported Agriculture Coalition. The cobbler has Tex-Mex flavors and a rich, special-occasion feel. I once served it at a family reunion and nervously watched from the end of the serving line as it disappeared quickly, each diner ahead of me in the queue taking a healthy-sized portion. Luckily, there was still a slice left for me. And although I had doubled the recipe, I could have tripled it, since several of my relatives asked for more.
ingredients
Ingredients:- 2 tablespoons olive oil
- 2 medium onions, diced
- 6 green Anaheim or 4 poblano chilies, thinly sliced
- 2 red bell peppers, thinly sliced (or substitute green bell peppers)
- 1-2 tablespoons minced garlic
- 2 teaspoons cumin
- Salt and pepper
- 8 ounces Organic Valley Cheddar, sliced or grated (divided)
- 1 package (8 ounces) Organic Valley Cream Cheese, cut into chunks
- 1/4 cup honey
- 1 cup Organic Valley Milk
- 1 egg
- 3 tablespoons Organic Valley Butter, melted
- 1 cup yellow cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Also: sliced tomatoes, fresh tomato salsa or Organic Valley Sour Cream
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